Side Pannel
Red Snapper Italiano
Ingredients List
- 1/2 c Butter
- 1/4 c Peanut oil
- Juice of 1 lemon
- 4 Red snapper fillets (1 lb)
- 1 tb Dijon style mustard
- 1/4 c Red wine vinegar
- 1/2 c Tomato juice
- 4 dr Tabasco sauce
- 1 tb Rosemary
Directions
Heat together butter, peanut oil, lemon juice & rosemary in skillet
until boiling. Add fish: cook briefly until fish turns opaque on
first side. Turn & cook briefly on reverse side. Push fillets to one
side of skillet; add remaining ingredients, stirring to blend. Return
fillets to center of pan; cover, reduce heat, & poach for 6 minutes,
basting often with sauce. Remove fish from pan to heated platter;
keep warm. Continue cooking sauce to reduce slightly. Spoon sauce
over hot fish to serve.
until boiling. Add fish: cook briefly until fish turns opaque on
first side. Turn & cook briefly on reverse side. Push fillets to one
side of skillet; add remaining ingredients, stirring to blend. Return
fillets to center of pan; cover, reduce heat, & poach for 6 minutes,
basting often with sauce. Remove fish from pan to heated platter;
keep warm. Continue cooking sauce to reduce slightly. Spoon sauce
over hot fish to serve.
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